vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Parfait
From The Henderson cook book, 1914
Serves 8
Serve in glasses with white sponge-cake made from the unused whites.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
804Calories
15 gProtein
44 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein15 g
Carbohydrates44 g
Fiber0 g
Sugars35 g
Total Fat63 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium31 mg
Potassium238 mg
Calcium131 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus68 mg
Zinc1.1 mg
Copper0 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.2 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.9 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 68. The excerpt below is the record exactly as published.
MAPLE PARFAIT. One quart thick cream, li/o cups maple syrup, yolks of 12 eggs
Cook this with the app: pantry check, scaling, and the assistant.